Qu Xin, Ma Zekun, Wu Xuli, Lv Liangtao
Qingdao Municipal Center for Disease Control & Prevention, 175 Shandong Road Shibei District, Qingdao 266033, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Foods. 2025 Jan 16;14(2):285. doi: 10.3390/foods14020285.
Crustaceans are delicious and highly nutritional food. However, crustaceans are one of the main food allergens, causing severe public health issues. Thus, it is important to increase the knowledge on crustacean allergens and protect the health of sensitized individuals. This review systematically summarizes the basic information on major crustacean allergens' characteristics, structures, and function. It also summarizes the latest evaluation and detection methods of crustacean allergens. In addition, various processing techniques to alleviate crustacean's allergenicity are discussed and compared. A host of multiplex approaches as innovative research is attractive to decrease crustacean allergenicity. In addition, the strategies to address the risk of crustacean allergens are also reviewed and discussed in detail. This review provides updates and new findings on crustacean allergens, which helps better understand crustacean allergy and provide novel strategies for its prevention and management.
甲壳类动物是美味且营养丰富的食物。然而，甲壳类动物是主要的食物过敏原之一，会引发严重的公共卫生问题。因此，增加对甲壳类动物过敏原的了解并保护过敏个体的健康非常重要。本综述系统地总结了主要甲壳类动物过敏原的特性、结构和功能的基本信息。还总结了甲壳类动物过敏原的最新评估和检测方法。此外，对减轻甲壳类动物致敏性的各种加工技术进行了讨论和比较。许多多元方法作为创新性研究对于降低甲壳类动物致敏性很有吸引力。此外，还详细综述和讨论了应对甲壳类动物过敏原风险的策略。本综述提供了关于甲壳类动物过敏原的最新信息和新发现，有助于更好地理解甲壳类动物过敏，并为其预防和管理提供新策略。
